2014 Tenuta Castellaro Nero Ossidiana
Opened in 2006, Tenuta di Castellaro is the result of an encounter with a consortium of native Etna grape growers and genuine vineyard experts and oenologist Salvo Foti. Embracing an extreme form of viticulture comprising centuries-old methods and a love for the land, they farm organically and only work with varietals indigneous to the region. 70% Corinto Nero and 30% Nero d’Avola. Crushing of whole grapes and grapes without the stalks. Red wine vinification process, without temperature control, long wine fermentation with grape skins and some whole grapes. Wine is drawn off from the vat and transferred to barrels to allow malolactic fermentation. After about eight months it is drawn off in a steel vat. No must clarification, only static settling. Wine is decanted repeatedly to obtain natural clarification and then placed in bottles.